METHOD

1. Divide the drained cherries between 6 x 1-1 ½ cup capacity serving glasses. Mix in a few of the fresh berries. Pour 3 tablespoons of the reserved cherry juice over the berries in each glass.

2. Slice the sponge roll and decoratively place a layer over the berries. Pour over a layer of custard to cover the sponge.

3. Divide the remaining berries between the glasses, reserving some for decoration. Pour over another layer of custard, smooth the top and spoon over a layer of cream. (The trifles can be covered with plastic wrap and placed in the refrigerator for several hours at this stage.)

4. Before serving, decorate the tops of the trifles with the reserved berries and cherries and, if desired, decorate with toffee.

5. Make the toffee by placing the sugar and 2 Tbsp water into a small saucepan. Place over a medium heat, rocking the pan from side to side occasionally to dissolve the sugar. Do not stir.

6. Once the sugar has dissolved, increase the heat and let the syrup bubble until it is a golden colour. Remove the pan from the heat and allow the bubbles to subside, then carefully place a spoon into the toffee and drizzle it over the top of the berries.